Happy Food Revolution Day! Thanks to Mardi for all of her help and work setting us up with this year’s theme.
So, the quiche. Making this quiche totally encompassed this idea of using techniques I already know to make something work.
Here’s what that meant:
- Stand mixer for the crust? Pshaw! I’ll use the food processor, a technique my French Fridays with Dorie sistren know well.
- After rolling out the crust, it was too sticky and ripped while I was placing it in the pan. Another FFWD-learned technique for me? Just use the press-in method.
- I didn’t have pears as they’re not in season and I only had bacon in the house. Thus the bacon and apple. For the apple, I tried to mimic the softer texture of pears by sautéing the chunks with the shallots for a bit.
- I was worried about the crust leaking based on my difficulties working with it and that there didn’t seem to be enough crust and, really, too much filling. So, I did another Dorie-learned technique of putting a foil-covered sheet pan under the foil-wrapped springform. Worked a charm!
I swear that there were so many points at which this could’ve become kind of a disaster recipe, but it all worked out.
What we thought? Super rich, as you can imagine, but small servings with a pile of veggies next to it makes for a lovely dinner.